Crispy, golden, and packed with flavor, crispy coconut shrimp is a dish that feels like a special treat, but it’s surprisingly simple to make at home. This recipe offers a perfect balance of tender shrimp, crunchy coconut coating, and a sweet, spicy kick from the chili sauce. Whether you’re cooking for family, friends, or just yourself, this dish is bound to impress.
PrintCrispy Coconut Shrimp with Sweet Red Chili Sauce
🥥🍤 Indulge in the crispy goodness of Coconut Shrimp with Sweet Red Chili Sauce! 🌶️✨ A perfect blend of coconut’s crunch and sweet-spicy sauce, this dish is sure to impress. 🍴 Easy for beginners, it’s an irresistible appetizer or main dish that brings tropical vibes to your plate. 😍 Ready to dip into deliciousness? 🎉
#CoconutShrimp #SweetRedChiliSauce #SeafoodDelight #EasyAppetizer #TropicalVibes #CrispyAndDelicious #SeafoodFavorites #BeginnerFriendlyMeals #TastyAndSimple #ShrimpLovers 🍤🥥🌶️
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 pounds raw extra-large shrimp (16–20 per pound), peeled and deveined, with tails left intact, thawed if frozen
- ½ cup cornstarch
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- 3 large egg whites
- 2 cups unsweetened medium shredded coconut (found at health food stores or Whole Foods)
- 2½ tablespoons sugar
- Vegetable oil (for frying)
- Thai Sweet Red Chili Sauce (available in the Asian section of most supermarkets)
Instructions
1. Prep the Shrimp
Start by preparing the shrimp. If they’re frozen, make sure to thaw them completely before cooking. Peel and devein the shrimp, leaving the tails on for that restaurant-style presentation. The tails make the shrimp easier to handle when dipping into the coating and frying.
2. Coat with Corstarch
In a large zip-lock bag, mix together the cornstarch, salt, and cayenne pepper. Add the shrimp to the bag, seal it shut, and shake it up. You want to coat the shrimp evenly with this mixture, which helps the coconut adhere better during the next steps. Set the shrimp aside for a moment.
3. Prepare the Egg White and Coconut Mixtures
In a small bowl, use a fork to beat the egg whites until they become frothy. This frothy egg white mixture will help the coconut stick to the shrimp.
In a separate shallow bowl or pie dish, combine the shredded coconut and sugar. Mix it up until the sugar is evenly distributed. This will be the coating for the shrimp, adding sweetness and texture.
4. Coat the Shrimp
Now, we’re ready to coat the shrimp! Take each shrimp by the tail, shaking off any excess cornstarch. Dip the shrimp into the egg whites, letting any extra drip off before dredging it in the coconut mixture. Make sure the shrimp is fully coated in coconut, turning it around as necessary. If you notice that the sugar settles at the bottom of the dish, stir it a bit to evenly distribute it before coating the shrimp.
Once each shrimp is coated, place it on a foil-lined baking sheet in a single layer. You can refrigerate the shrimp at this point if you need to do the prep ahead of time. This can be done several hours before frying—just make sure to cover them to keep the coating intact.
5. Heat the Oil
Next, pour vegetable oil into a large nonstick frying pan until it’s about half an inch deep. Turn the heat to high. To test if the oil is ready, take a shrimp and dip it into the oil. If it sizzles immediately, the oil is hot enough.
6. Fry the Shrimp
Carefully add the shrimp to the hot oil, making sure not to overcrowd the pan. Fry the shrimp in batches if necessary. Cook the shrimp for 40-60 seconds per side, turning them until they’re golden brown. If the shrimp are browning too quickly, reduce the heat slightly.
Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil. This helps keep them crispy and not greasy.
7. Serve
Once all the shrimp are fried and drained, arrange them on a platter. Serve the crispy shrimp with the Thai sweet red chili sauce on the side for dipping.
Notes
- Preventing Shrimp from Overcooking: Keep a close eye on your shrimp while frying. They cook very quickly, usually in less than 2 minutes. If they cook too long, they will become rubbery. You want them just crispy and golden on the outside.
- Making Sure the Oil Is Hot Enough: The oil needs to be hot enough for the shrimp to fry quickly. If the oil isn’t hot enough, the shrimp will absorb too much oil and become greasy. If it’s too hot, the coating may burn before the shrimp cook through.
- Handling Coconut: If you find that the shredded coconut isn’t sticking well, it’s probably because the egg whites are too thin. Make sure the egg whites are beaten until frothy, but not watery. This will give the coconut something to cling to.
- Use a Frying Thermometer: If you’re new to frying, consider using a thermometer to check the oil temperature. Ideally, the oil should be around 350°F (175°C) for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Introduction
There’s something undeniably satisfying about biting into a crispy coconut shrimp, especially when it’s paired with a tangy sweet red chili sauce. I first tried this dish at a local seafood restaurant and was hooked instantly. The texture, the flavor, the slight sweetness from the coconut—it’s comfort food that feels both indulgent and fresh.
When I decided to recreate it at home, I was thrilled to discover just how easy it is to make! With a few simple steps, this dish can be on your dinner table in no time. This recipe is perfect for beginners who are looking to experiment with frying or anyone wanting to elevate their dinner with something fun and flavorful.
If you’re just starting out in the kitchen, don’t worry—this recipe is straightforward and forgiving. Plus, it’s versatile, so you can adjust it based on your preferences or what ingredients you have on hand. You can make the shrimp ahead of time, which makes it even more convenient for busy cooks.
This recipe combines crispy coconut-coated shrimp and sweet red chili sauce, and it’s not only mouthwatering but also offers health benefits, as it uses lean protein from shrimp. The natural sweetness of the coconut complements the spiciness of the sauce, making it a perfect crowd-pleaser.
Ingredients and Preparation
Before you begin cooking, it’s important to gather all your ingredients and prepare them. Here’s a complete list of everything you’ll need for the crispy coconut shrimp with sweet red chili sauce:
Ingredients
- 2 pounds raw extra-large shrimp (16-20 per pound), peeled and deveined, with tails left intact, thawed if frozen
- ½ cup cornstarch
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- 3 large egg whites
- 2 cups unsweetened medium shredded coconut (found at health food stores or Whole Foods)
- 2½ tablespoons sugar
- Vegetable oil (for frying)
- Thai Sweet Red Chili Sauce (available in the Asian section of most supermarkets)
Ingredient Alternatives
This recipe is very adaptable depending on what you have available. For instance:
- Shrimp: If shrimp isn’t available or preferred, you can substitute with chicken breast or fish fillets. Cut them into similar sizes to shrimp.
- Coconut: Unsweetened shredded coconut is preferred for a more natural flavor, but if you prefer something sweeter, you could use sweetened shredded coconut (though it will add more sugar to the dish).
- Cayenne Pepper: If you want to reduce the heat, you can use paprika for a milder flavor, or skip it altogether for a more subtle taste.
- Thai Sweet Red Chili Sauce: If you can’t find Thai chili sauce, a combination of ketchup, sugar, and chili flakes can offer a similar tangy-sweet sauce.
Step-by-Step Instructions
Now that we’ve gathered our ingredients, let’s break down the recipe into easy-to-follow steps. We’ll go through the process from start to finish, with helpful tips along the way.
1. Prep the Shrimp
Start by preparing the shrimp. If they’re frozen, make sure to thaw them completely before cooking. Peel and devein the shrimp, leaving the tails on for that restaurant-style presentation. The tails make the shrimp easier to handle when dipping into the coating and frying.
2. Coat with Corstarch
In a large zip-lock bag, mix together the cornstarch, salt, and cayenne pepper. Add the shrimp to the bag, seal it shut, and shake it up. You want to coat the shrimp evenly with this mixture, which helps the coconut adhere better during the next steps. Set the shrimp aside for a moment.
3. Prepare the Egg White and Coconut Mixtures
In a small bowl, use a fork to beat the egg whites until they become frothy. This frothy egg white mixture will help the coconut stick to the shrimp.
In a separate shallow bowl or pie dish, combine the shredded coconut and sugar. Mix it up until the sugar is evenly distributed. This will be the coating for the shrimp, adding sweetness and texture.
4. Coat the Shrimp
Now, we’re ready to coat the shrimp! Take each shrimp by the tail, shaking off any excess cornstarch. Dip the shrimp into the egg whites, letting any extra drip off before dredging it in the coconut mixture. Make sure the shrimp is fully coated in coconut, turning it around as necessary. If you notice that the sugar settles at the bottom of the dish, stir it a bit to evenly distribute it before coating the shrimp.
Once each shrimp is coated, place it on a foil-lined baking sheet in a single layer. You can refrigerate the shrimp at this point if you need to do the prep ahead of time. This can be done several hours before frying—just make sure to cover them to keep the coating intact.
5. Heat the Oil
Next, pour vegetable oil into a large nonstick frying pan until it’s about half an inch deep. Turn the heat to high. To test if the oil is ready, take a shrimp and dip it into the oil. If it sizzles immediately, the oil is hot enough.
6. Fry the Shrimp
Carefully add the shrimp to the hot oil, making sure not to overcrowd the pan. Fry the shrimp in batches if necessary. Cook the shrimp for 40-60 seconds per side, turning them until they’re golden brown. If the shrimp are browning too quickly, reduce the heat slightly.
Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil. This helps keep them crispy and not greasy.
7. Serve
Once all the shrimp are fried and drained, arrange them on a platter. Serve the crispy shrimp with the Thai sweet red chili sauce on the side for dipping.
Beginner Tips and Notes
Here are a few beginner tips to help you troubleshoot and succeed with this recipe:
- Preventing Shrimp from Overcooking: Keep a close eye on your shrimp while frying. They cook very quickly, usually in less than 2 minutes. If they cook too long, they will become rubbery. You want them just crispy and golden on the outside.
- Making Sure the Oil Is Hot Enough: The oil needs to be hot enough for the shrimp to fry quickly. If the oil isn’t hot enough, the shrimp will absorb too much oil and become greasy. If it’s too hot, the coating may burn before the shrimp cook through.
- Handling Coconut: If you find that the shredded coconut isn’t sticking well, it’s probably because the egg whites are too thin. Make sure the egg whites are beaten until frothy, but not watery. This will give the coconut something to cling to.
- Use a Frying Thermometer: If you’re new to frying, consider using a thermometer to check the oil temperature. Ideally, the oil should be around 350°F (175°C) for the best results.
Serving Suggestions
Crispy coconut shrimp pairs beautifully with a variety of side dishes. Here are some great options to elevate your meal:
- Fresh Salad: A crisp green salad with a light vinaigrette complements the richness of the shrimp.
- Rice: Serve the shrimp over a bed of white, jasmine, or brown rice to make the meal more filling.
- Vegetables: Steamed or roasted vegetables like broccoli, snap peas, or bell peppers add a healthy balance to the dish.
- Dipping Sauces: In addition to the sweet red chili sauce, you can serve the shrimp with a creamy coconut curry sauce or a tangy lime aioli for variety.
Storing Leftovers
If you have leftovers, store the shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a baking sheet in a 350°F (175°C) oven for about 5 minutes, or until they are crispy again. Avoid microwaving, as it may make the shrimp soggy.
Conclusion
Now that you’ve learned how to make crispy coconut shrimp with sweet red chili sauce, I hope you’re feeling excited to try it out. It’s a dish that combines both flavor and texture in a way that will surely impress anyone at your table.
Whether you’re new to cooking or a seasoned pro, this recipe is a perfect addition to your cooking repertoire. It’s simple, delicious, and full of flavor. Don’t forget to try it out and share your experience in the comments—I’d love to hear how it turns out for you!
Happy cooking!